FAT Bastard Rosé 2020, delicious with Vanilla French Toast…

FAT Bastard Rosé 2020

There’s so much to love about rosé. No other wine embodies the joie de vivre like rosé – it is the nectar of summer. Enticed by its delightful pale pink colour, rosé inspires laid-back and happy outdoor occasions and combines the light, crisp, refreshing nature of white wine with some of the complex berry flavours and textures of red wine. Served well chilled, rosé makes the perfect apéritif but it also tops the charts for its food-friendly versatility.

Cinsaut Grapes ripening on the vine

The  FAT Bastard Rosé 2020is produced from Cinsaut grapes harvested from the limestone rich soils of the beautiful Robertson valley. The grapes are carefully pressed to extract gentle colour from the skins. The FAT bastard Rosé entices with a gorgeous salmon pink colour and the ripe sweet strawberry and watermelon aromas are wrapped in floral overtones which follow onto a creamy palate filled with fresh summer berries and ends on a zippy note.

Best enjoyed well chilled, on its own, or with  Vanilla French Toast, thin sliced Smoked Salmon or Ribs off the braai.

Vanilla French Toast with Berries & Maple Syrup

Vanilla French Toast

Serves 2 to 3

Ingredients:
4 large eggs
½ cup cream
½ cup full-cream milk
2 Tbsp sugar
1 Tbsp vanilla paste / extract with seeds
¼ tsp sea salt flakes
6 thick slices of challah or brioche

3 Tbsp butter

¼ cup almond flakes, toasted, to serve
Pure maple syrup, to serve
Fresh seasonal berries, to serve. Raspberries & strawberries work particularly well with the vanilla flavour in the French Toast.

Method:
Preheat oven to 120°C.
Lightly beat eggs, cream, milk, sugar, salt and vanilla in a large shallow bowl / baking dish.
Add sliced bread, turn to coat, then press down gently on bread until you feel it soak up custard mixture. Make sure bread is well soaked.
Heat some of the butter in a large non-stick frying pan over medium heat.
Using your largest spatula, gently transfer the bread from the custard to the pan, letting the excess drip back into the dish.
Cook until golden brown on both sides.
Transfer pieces of French toast to a metal cooling rack sitting on top of a baking tray and keep warm in the oven while you cook the remaining slices.
Serve French toast as two stacks topped generously with toasted almonds and berries.
Drizzle with plenty of maple syrup and serve with a glass of chilled FAT bastard Rosé.

Read more about Robertson Winery and its offerings – CLICK HERE

Information from Hazell PR

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